Aubergine & Tomato Pasta | Whole Food Earth®
Pasta in a rich sauce of roasted aubergine, chopped and sun-dried tomatoes, garlic and herbs. A dairy-free weeknight dinner for four in 40 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wholefoodearth.com.
Ingredients
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- 3 cups (300g) pasta, uncooked
- 2 aubergines, cut into bite-size pieces
- 1 tbsp. olive oil
- 1 tbsp. oil from sundried tomatoes
- 14 oz. (400g) can chopped tomatoes
- 10 sundried tomatoes, drained
- 3 cloves garlic, minced
- 1 onion, diced
- 2 tbsp. tomato puree
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